Template:Refimprove Malai (Hindi: मलाई) is a type of clotted cream, originating from the Indian subcontinent, used in the cuisine of the Indian subcontinent, especially, in regards to sweets from the Indian subcontinent.[1][2] It is made by heating non-homogenized whole milk to about 80 °C (180 °F) for about one hour and then cooling it. A thick yellowish layer of fat and coagulated proteins forms on the surface, which is skimmed off.[3] The process is usually repeated to remove most of the fat.
Malai has about 55% butterfat. Buffalo milk is thought to produce better malai because of its high fat content. Buffalo milk with fat contents varying from 5 to 12% is boiled and then cooled down to 4 °C (39 °F) for best results. Similarly, cow's milk with milk fat from 3 to 5% is boiled and cooled to make malai.
Uses
Malai is a major ingredient in malai kofta dumplings and in sweet dishes like malai pedha, ras malai and malai kulfi.[4] Fried koftas are made with potatoes and paneer.[5] The flavour becomes even richer when vegetables are added to it. An example of this would be methi matar malai where the main constituent is green peas.[4]
See also
- Kaymak
- Ashta,Kashta a very similar textured skimmed off clotted cream from the Middle-East
- Coconut cream
References
- ↑ Dairy Fats and Related Products{{#if:|, {{{last}}}}. John Wiley & Sons(2009). ISBN 9781444316230
- ↑ Cooking The U.P. Way{{#if:|, {{{last}}}}. Orient Blackswan(2001). ISBN 9788125015581
- ↑ Butter Making at Home, Gupta, Mamta.
- ↑ 4.0 4.1 Cream Glossary - Recipes with Cream - Tarladalal.com. www.tarladalal.com.
- ↑ malai kofta recipe, how to make malai kofta recipe - malai kofta curry recipe(4 May 2013).